Whisk ⅓ cup of sugar with egg yolks for 2 minutes until light yellow and tripled in volume. Place in a large heat proof bowl.

Set bowl over a shallow saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes, or until the temperature of the mixture reaches 150˚. Allow to cool for 10 minutes.

In a large bowl, whip the mascarpone and ⅓ cup of sugar with the heavy cream until soft peaks form. Gently fold in the egg mixture.

Blend in the espresso or coffee with the remaining 2 Tbsp of sugar, rum, and Espresso Balsamic until the sugar dissolves.

Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon ⅓ of the mascarpone mixture over the cookies and gently spread to cover.

Cover the tiramisu with plastic and refrigerate at least 6 hours. Immediately before serving, shave dark chocolate over top or dust with cocoa powder.